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Pizza

Summer is here but that doesn’t stop me from churning out recipes including loads of vegetables.And pizza is really a good excuse for having veggies you normally wouldn’t have say in salads.I made two different types of pizza this morning.One was without cheese since Dad and my Aunt really don’t eat dairy products.Here am sharing the cheese version.

1.Firstly take the yeast and soak in warm water(not boiling) until it froths and starts becoming creamy.Set it aside.

2.Sift flour and 1 teaspoon salt into a large bowl. Mix egg and oil into dry ingredients; stir in yeast mixture. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place dough in bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place until doubled in volume, about 1 hour.

4.Punch down dough and turn it out onto a lightly floured surface. Use a knife to divide dough into two equal pieces–do not tear.Form dough into circles(mine were about 8 inches wide), and place onto prepared baking sheet. Spoon tomato sauce over dough. Sprinkle with 1 1/4 cup mozzarella cheese; top with green and yellow bell pepper, onion,kalamata olives,cherry tomatoes sliced.Sprinkle dried parsley on top and drizzle tabasco sauce(yes! I did this and it was way too hot and spicy).Sprinkle 1/4 cup mozzarella cheese over top.

5.Bake in preheated oven until crust is browned and crisp and cheese has bubbled and melted, 20 to 25 minutes.Take pizza out of the oven and sprinkle oregano and red chilli flakes before serving hot.